Neapolitan Fudgels - cooking recipe

Ingredients

1/2 lb about 1 & 1/4 cups pink chocolate candy melts, melted
1/2 lb about 1 & 1/4 cups white chocolate, candy melts, melted
1/2 lb about 1 & 1/4 cups chocolate candy melts, melted
3/4 cup evaporated milk, divided
1 1/2 cups miniature marshmallows, divided
1/2 teaspoon almond strawberries or 1/2 teaspoon raspberry extract

Preparation

Butter an 8-inch square baking pan; set aside.
Place melted coating in three separate small bowls. In a 1-quart saucepan, or medium-size bowl if using microwave, combine 1/4 cup milk and 1/2 cup marshmallows. Place pan over low heat and stir occasionally until marshmallows are melted, or microwave on Medium (50%) about 30 seconds or until marshmallows are melted. Add desired extract and stir quickly to combine. Add pink coating and stir quickly until mixture is smooth. Spoon immediately into prepared pan and spread evenly with metal spatula.
Repeat with white coating, using 1/4 cup milk and 1/2 cup marshmallows. Spread evenly over pink layer.
Repeat with chocolate coating, using remaining milk and marshmallows. Quickly spread over white layer.
Refrigerate until firm, 15 to 20 minutes. Cut into 1-inch squares. Store in refrigerator. Makes 64 pieces. Cooking time is chilling time.
Note: I line the buttered pan with parchment paper, cut to fit pan, and butter the paper. The number of pieces really depends on the size that you decide to cut the candy.
Another note: The authors state that variation exists between the different manufacturers of candy melts; some are harder and some are softer. If your fudgels are too hard, try them again with 2 additional tablespoons of evaporated milk; if they are too soft, decrease the evaporated milk by 2 tablespoons.
And when I say \"pink chocolate candy melts\" I really mean pink candy melts. This was the only way the computer would recognize the ingredient.